Chocolate Mochi Brownies by Kaori Becker's cookbook, "Mochi Magic"

An excellent introduction to the world of baked mochi treats, these mochi brownies adapted from Kaori Becker’s “Mochi Magic” (Storey Publishing) come together as easily as conventional cocoa brownies. The results are crispy on the edges and gooey-chewy in the middle. They’re also excellent served still warm from the oven with vanilla ice cream.

Butter or neutral cooking oil for greasing pan
3 cups mochiko (sweet rice flour)
½ cup unsweetened cocoa powder
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
2 cups packed light brown sugar
2½ cups whole milk
½ cup vegetable oil
½ cup melted butter
2 teaspoons pure vanilla extract
1 cup semisweet chocolate chips

Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking pan.

Sift together the mochiko, cocoa, baking powder and salt in a large bowl.
Beat the eggs in another large bowl. Stir in the sugar, milk, oil, butter and vanilla. Mix well. 

Scrape this mixture into the bowl with the mochiko mixture and whisk until uniform in texture (make sure there are no lumps). Stir in ½ cup of the chocolate chips.

Pour the batter into the prepared pan, then scatter the remaining ½ cup chocolate chips on top.

Bake for 50 to 60 minutes, until golden brown. Let cool to room temperature. Cut into squares and store in an airtight container at room temperature for 2 days, or in the freezer for up to 1 month.

Mochi matcha pancake

Mix the following well in a large bowl:

2 eggs

1/3 cup whole milk

2 tbsp whole yogurt

1 tbsp sugar

1 tbsp honey

Mix the following in a separate bowl and then sift into the wet ingredients:

1 cup mochiko

1 tsp baking powder

1.5 tsp matcha powder

Melt 3 tbsp of butter and stir it into the batter. Mix well. Cook on medium low heat.